Rhubarb Cake

• 1/2 cup (125 ml) butter, softened
• 1 cup (225 ml) brown sugar
• 1 egg
• 1 tsp (5 ml) vanilla
• 2 cups (475 ml) all-purpose flour
• 1 tsp (5 ml) baking soda
• 1/2 tsp (2 ml) salt
• 1 cup (225 ml) buttermilk
• 2 cups (475 ml) fresh rhubarb, cut into 1/4 inch pieces
• 2 tbsp (30 ml) butter, melted
• 1/2 cup (125 ml) brown sugar
• 1 tsp (5 ml) ground cinnamon
• 1/2 cup (125 ml) chopped walnuts or almonds

1. Preheat oven to 350 degrees (175 C.).
2. In large bowl, cream butter and brown sugar;add egg and vanilla.
3. In separate bowl, mix flour, baking soda, and salt.
4. Add dry ingredients to creamed mixture alternately with buttermilk.
5. Fold in rhubarb.
6. Pour into greased 13 inch x 9 inch baking pan.
7. Mix topping; sprinkle evenly over batter.
8. Bake 45 to 50 minutes or until cake tests done.

butter, brown sugar, egg, vanilla, flour, baking soda, salt, buttermilk, fresh rhubarb, butter, brown sugar, ground cinnamon, walnuts

Taken from online-cookbook.com/goto/cook/rpage/000980 (may not work)